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The Dan'l Webster Inn

So last Friday I was on Cape Cod. I'm hungry; it's Lent, which means no meat, and I know only one restaurant, The Dan'l Webster Inn. Problem is, I have no idea where the Inn is, and in truth, I have no idea whether it is really any good. I simply cam across it in a google search of the Cape. Well, when I turned off the highway to fill up the car, I was greeted by the sight of The Dan'l Webster. This was providence, so I pulled in and made my way to the maitre d'.

First the room. I quickly learned that this is not your ordinary clambake Cape restaurant. A glassed in solarium, called the Conservatory, serves as the main dining room. I can only imagine that it is perfectly cozy with morning sunlight filtering in on a cold winter's day. All the tables are set with proper white linen and the comfortable upholstered chairs seem made for a long, luxurious dining experience.

The wine list is substantial with an array of choices from all over the world. There is something for every price range too, whether it is a $22 bottle of Pinto Grigio or a more substantial Brunello di Montalcino. For those who like to sample, the Inn offers wines by the glass in either three or six ounce glasses. Feel free to have a different wine with every course without worry about becoming so inebriated you can't taste the delicacies the chef has prepared. Rightfully so did Wine Spectator award the Inn its coveted Best of Award of Excellence.

As good as the wine list is, though, it is the food that should have everyone raving. I began with the Cape Cod Lobster Chowder which was filled with chunks of fresh lobster and frangranced with a winning combination of spices. I ordered the roasted beet salad with Vermont goat cheese, but I never did tast it. My waitress completely forgot, until I reminded her when she served my entree. As it turns out, it would have been way too much food.

The cocoa-dusted bay scallops served over orzo with fiddleheads was completely unique. The flavors were balanced and delicate like the flesh of the perfectly seared scallops. The fiddleheads with a touch of lavender added a seasonal blast of spring to the meal. Finally, a cocoanut chocolate bread pudding closed the meal.

In all, it was as near to perfect as one can get. To think that this was a restaurant on the Cape and not in Boston or New York made it even better.

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